Monday, May 7, 2012

About once a week I get the urge to fire up the old Kitchen Aid mixer and bake something yummy. With a 1 1/2 year old at my feet that means that I quickly had to find parts of the baking process that he could help me with. He's at a great age for delegation. Sometimes that is messy, and not done just right, but it's a perfect way to spend some time together.
With Mother's Day just under a week away, we decided to make some banana bread muffins that we could enjoy together. The gift to me is that each muffin has some hidden vegetables in them, so I giggle with delight as Mack is scarfing them down!

Banana Bread Muffins from the Garden

1/2 cup all purpose flour

3/4 cup whole-wheat flour

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup firmly packed light brown sugar

1/4 cup of applesauce (you could use vegetable or canola oil)

2 large egg whites

1 1/2 cups ripe banana puree

1/2 cup cauliflower puree (you can either steam and puree fresh cauliflower or do it the quick way and use microwaveable cauliflower and then puree)

To prepare:
1. Preheat the oven to 350 degrees. Let your child count out the muffin liners and put into the muffin tin.

2. Put the flours with the baking soda, baking powder, salt, and cinnamon in a zip top bag. Make sure it is closed tight, and pass on to your Sous Chef. Let them shake it till they can shake no more!

3. In a mixing bowl, mix the sugar and applesauce until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. All the flour mixture and mix just until combined.
4. Pour the batter into the muffin tin. Bake until a toothpick comes out clean, which should be around 15 to 18 minutes. Cool on wire rack.
Time to pour some glasses of milk, head to the back porch, and enjoy your breakfast or anytime treat with each other!